While oven preheats, cook Farro on stovetop according to package directions. I used Trader Joe’s 10 minutes Farro, added ½ cup farro plus one cup water to small pan, brought to a boil on medium heat, then reduced to low and simmered for 10 minutes with lid in place.

While Farro cooks, add sliced eggplant to baking sheet, sprinkle with a little salt and pepper and bake for 12 minutes. Check eggplant to see if cooked through/tender and remove if cooked to your liking, or flip and bake additional 3 minutes.

Meanwhile, add two eggs to small bowl and whisk, then scramble in medium skillet until just cooked. Set eggs aside.

Once your veggies are cooked, add the cooked Farro (drain any excess water first) to pan with cooked veggies, add scrambled eggs and stir to combine, cook additional 1-2 minutes or until eggs and Farro are heated through.

Divide fried “rice” Farro into two bowls, top with roasted eggplant, then drizzle with Spicy Sriracha Cashew sauce (we used it all!) and garnish with hemp seeds and chopped herbs. Serve.